Mokhoa oa ho etsa e hlabosang ritela tsa rhubarb

Kvass rhubarb ke haholo e itseng seno le acidity phatlalatsoe haholo. Tabeng ena, ka lekhetlo la pele e kgothaletswa ho etsa e nyenyane. Kahoo u ka bona hore na e lumellana ka tatso ea hao kapa ke e lokela ho lekanyetsoa feela phetolelo ea khale ea seno. Leha ho le joalo, haeba leha e le efe, kvass rhubarb ke ba bohlokoa haholo ho matsatsi a chesang tsa lehlabula. Ka mor'a hore tsohle, o ile a ke ho itima lijo haholo le e ntle lenyora quencher le e na le palo e khōlō ea livithamine le trace likarolo.

Mohato ka mohato risepe kvass rhubarb

Hlokahala metsoako:

• foreshe rhubarb - 1.2 lik'hilograma;
• lehlabathe tsoekere - 2 faceted khalase ;
• granulated omileng tomoso - ½ karolo ea khaba tse nyenyane;
• cloves, sinamone - boikhethelo;
• morara o omisitsoeng - 5-6 likoto. (Ho latsoa).

Lokisetsa rhubarb

Kvass rhubarb akarelletsa tšebeliso ea feela le bakoa tsa semela sena. Leha ho le joalo, haeba u ntse u lokela makhasi, u se ke ua lahlela le tsona, ka lebaka la bona tsamaea diphae monate haholo, a ja sopho le Salads.

Ho lokisetsa seno Cooling, ho ke ke ho hlokahala hore ho nka bakoa bocha rhubarb, hlatsoa hantle ka metsi a chesang, tlosa thata holim'a filimi ebe felloa likoto tse nyenyane.

dimela mocheso kalafo

Ho etsa hore ritela lapeng, e lokela ho hasesaane rhubarb a kenngoa pitsa le tlale ka ho eona le metsi a nooang ka palo ea a etsang dilitara tse 2,5. Ka mor'a moo, lijana ho tloha dimela e lokela ho apara ho se mollo, tlisa ho lethopa le pheha e metsotso 17-22. Ka mor'a moo, mokelikeli le bonolo bakoa tsa rhubarb lokela ho koahetsoeng ka sekwahelo le tlohela bakeng sa lihora tse 2.

Mokhahlelo oa ho qetela ka ba lokisetsa ho ea

Ka mor'a metsotso e 120 ea folisoa moro rhubarb lokela sefa ka gauze teteaneng kapa sefe, 'me joale hlapolla ka ho eona le 2,5 k ea metsi folisoa phehiloeng' me le tšollele ka ho dibanka tse tharo-litha e le nngwe. Ka mor'a moo, e mong le e glassware buelloa ho eketsa ka likhalase sehiloeng ya tsoekere le ¼ tsa khaba o mokaalo oa hore omileng granular tomoso. Next monate decoction ea rhubarb lokela ho tsoakane, 'me joale koala sekwahelo le beha sebakeng se mofuthu matsatsi a mabeli kapa a mararo (ho itšetlehile ka tatso).

pheha Features

Kvass rhubarb fellang kateng le tastier ngata 'me le ho feta nkhang hamonate ha mo ka ho eketsehileng eketsa cloves, sinamone le morara o omisitsoeng. metsoako tsena ba kgothaletswa bakeng sa ho sebelisoa ka kopo e le feela e ngata eo ba e ba a amohelehang ho uena.

Qhalana loketse kvass

Ka mor'a matsatsi a mabeli kapa a mararo, e le a khathollang lehlabuleng seno ea litlhaka tsa rhubarb tla ka botlalo loketse ho sebelisoa. Empa pele o tšela ka botlolong, go dira motswako oo tatso lakatsehang le ekelletsa moo ka ekelletsa ho seo, haeba ho hlokahala, tsoekere. Ho ekelletsa moo noa le bolila tsa tlhaho tse hlokehang bakeng sa khatello ka strainer le ebe tšela dibanka kapa libotlolo tsa polasetiki.

Ho ba le kvass ntle lenyora quencher ka boemo ba leholimo e chesang, e kgothaletswa bakeng sa ho lihora tse la 5-6 ho beha ka sehatsetsing lekareche kapa metsotso e 60 ho ea ho beha eona ka leqhoa ea sehatsetsi ka. Nakong ena seno ea litlhaka tsa rhubarb tla batang, 'me ho ka ba seno letsatsing la lehlabula.